2025 Mount Huangshan Maofeng Super Green Tea

Core Harvest Period: From Qingming to before Guyu

• Before Qingming (pre-Qingming tea): At this time, tea trees have undergone winter dormancy, accumulating sufficient nutrients. The new shoots and leaves are tender, with a balanced ratio of internal substances (such as amino acids
  and tea polyphenols). The brewed tea has a delicate fragrance, a fresh, mellow taste with a lingering sweetness. Its buds are plump and green in color, making it a treasure among Huangshan Maofeng teas. However, due to the low temperature, the
  growth of buds and leaves is slow, resulting in low yield and high price.

Why is this period optimal?

• Climate and nutrients: Spring brings mild temperatures and abundant rainfall, promoting vigorous growth of new tea shoots. This avoids the excessive accumulation of tea polyphenols caused by high summer temperatures (which can make
  the tea soup bitter) and also escapes the impact of autumn dryness on the freshness of the tea.
• Bud and leaf morphology: The buds and leaves picked at this time are mostly “one bud with one leaf” or “one bud with two newly unfolded leaves,” which meets the quality requirements of Huangshan Maofeng—”slightly curled in shape,
  like sparrow tongues, with obvious silver fuzz.” After subsequent processes such as fixation, rolling, and roasting, they can maximize the characteristics of its color, aroma, taste, and shape.